TY - JOUR
T1 - Effect of the preparation method on structural and in vitro digestibility properties of type II resistant starch-enriched wheat semolina pasta
AU - Garcia-Valle, Daniel E.
AU - Bello-Pérez, Luis A.
AU - Agama-Acevedo, Edith
AU - Tovar, Juscelino
AU - Aguirre-Cruz, Andres
AU - Alvarez-Ramirez, Jose
N1 - Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2022/7
Y1 - 2022/7
N2 - The formulation of semolina pasta with reduced starch digestibility is of prime importance to deal with the adverse effects of the intake of rapidly digested carbohydrates on human health. This work focused on the effects of the production method (extrusion and lamination) and the addition of commercial Type 2 resistant starch (RS) on the molecular organization and in vitro starch digestibility of semolina pasta. Semolina was substituted with different levels of Type 2 RS for assessing the effect of this dietary fiber. The RS addition reduced the protein solubility and accessible thiols groups, with extruded pasta having higher protein solubility and lower accessible thiols than laminated pasta. Starch ordered structures increased with the RS addition. The increase of the RS in the pasta formulation resulted in a higher α-helix content and decreased β-sheet structures. In vitro starch digestibility was higher for extruded pasta, whilst the levels of RDS and SDS fractions decreased with the addition of RS. It was concluded that the preparation method in combination with RS addition has a determinant impact on the molecular organization and in vitro starch digestibility of semolina-based pasta, providing new insights on the possibilities of improving the health-beneficial features of this widely consumed product.
AB - The formulation of semolina pasta with reduced starch digestibility is of prime importance to deal with the adverse effects of the intake of rapidly digested carbohydrates on human health. This work focused on the effects of the production method (extrusion and lamination) and the addition of commercial Type 2 resistant starch (RS) on the molecular organization and in vitro starch digestibility of semolina pasta. Semolina was substituted with different levels of Type 2 RS for assessing the effect of this dietary fiber. The RS addition reduced the protein solubility and accessible thiols groups, with extruded pasta having higher protein solubility and lower accessible thiols than laminated pasta. Starch ordered structures increased with the RS addition. The increase of the RS in the pasta formulation resulted in a higher α-helix content and decreased β-sheet structures. In vitro starch digestibility was higher for extruded pasta, whilst the levels of RDS and SDS fractions decreased with the addition of RS. It was concluded that the preparation method in combination with RS addition has a determinant impact on the molecular organization and in vitro starch digestibility of semolina-based pasta, providing new insights on the possibilities of improving the health-beneficial features of this widely consumed product.
KW - Extrusion
KW - Lamination
KW - Protein structure
KW - Resistant starch
KW - Starch digestion
UR - http://www.scopus.com/inward/record.url?scp=85129394819&partnerID=8YFLogxK
U2 - 10.1016/j.jcs.2022.103483
DO - 10.1016/j.jcs.2022.103483
M3 - Artículo
AN - SCOPUS:85129394819
SN - 0733-5210
VL - 106
JO - Journal of Cereal Science
JF - Journal of Cereal Science
M1 - 103483
ER -